potionstopesto.blogspot.com: Go rice!

Monday, February 21, 2011

Go rice!

My list of health questions finally reached the bottom of the page so I booked a long appointment and went off to visit my doctor. Over the years we have developed a relationship whereby she tells me what she thinks is wrong then asks me what I am going to do about it. She is not always happy with what I decide but over the years a truce has developed and she no longer asks me which witch doctor have you been to? I like to think that we learn from each other.

Her suggestion this week was for me to adopt a gluten free diet for the next two months in an attempt at diagnosing stomach problems. I have been catering for people with special diets over the years, so I feel quite familiar with the sort of food I need to eat. There is now a huge range of GF products available. Now I need to eat gluten free at every meal, I am scrutinising them more closely. All of these products are expensive, usually in smaller sized packets than other foods and many are loaded with salt, sugar and flavourings in an attempt to make them ‘normal.’ This is junk food. The recipe books are not much better...most simply substitute the use of gluten free flour mixes in ordinary recipes which again is expensive and doesn’t help educate gluten intolerant people in how to feed themselves and their families without having to cook two different meals, although it is convenient.

There is an easier way, without having to balance the properties of various grains. By looking towards Asia’s rice based food culture we can source whole menus of gluten free food. You will still need to be aware that many Asian takeaways in Australia will use some wheat products and that Asian cook books written by westerners may contain gluten products, but they are easy to spot.

I am an addicted maker of sourdough rye bread. I made my first gluten free corn loaf from Val Allen’s book, ‘Very Wellness’ this week. She also has lots of great gluten free cake recipes.
I am currently researching gluten free sourdough...I’ll let you know how it goes!

Rather than focussing on missing foods, I am looking forward to the many things I can eat. This week I have eaten Indian, Thai and an Aussie barbeque and tonight friends are cooking Vietnamese.

Can’t wait!

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Baked Olives

Pickled Red Cabbage

2kg red cabbage (prize winner if possible!)
3 Tbsp salt
2 litres spiced vinegar, purchased or homemade.

Shred cabbage finely, layer one third cabbage in a ceramic bowl, sprinkle over one third salt and repeat twice.
Put a layer of plastic wrap over the cabbage and then a small plate.
On top of the plate put a heavy weight. A pot of water or a couple of bricks on top of a round chopping board work well.
Leave overnight and in the morning drain liquid and rinse well.
Put in steriised jars and cover with spiced vinegar.
Leave one week before eating with cold meats or cheese or as a side dish with bangers and mash.

One of my all time favourites - perfect for a quick meal on a cold day.

Chickpea and Chorizo Soup

1 onion diced
1 red chilli seeded and chopped
1 Tbsp olive oil
420gm can of tomatoes, chopped
1 can water
2 tsp All Purpose Seasoning (see Seasonings)
1 chorizo sausage, cubed
1 can chickpeas, drained
150gm cabbage, sliced finely
Grated parmesan

1. Sauté chilli and onion in oil for 2 minutes, stirring.
2. Add tomatoes then water, sausage and seasoning powder and bring to the boil.
3. Add chick peas and cabbage and cook until cabbage is wilted.
4. Serve with a sprinkling of parmesan cheese.
TIP
Use other beans if chick peas are not available, use two cans for a main meal dish. Broccoli, cauliflower or spinach can substitute for cabbage. This soup improves with age, I like it better reheated.

Lemon Mushroom Pasta

Serves 4.
Dressing
½ tsp chilli powder
Grated zest of 1 lemon
1 Tbsp freshly squeezed lemon juice
2 cm piece ginger, peeled and grated
¼ cup white wine vinegar
¼ tsp salt
⅓ cup soy sauce
1 Tbsp honey
1 Tbsp dark sesame oil
3 Tbsp olive oil

Pasta
400g dried linguine cooked according to the package instructions
300g fresh mushrooms, sliced
1 Tbsp butter
2 tsp vegetable oil
1 block tempeh, cut in 2cm squares (optional)
1 Tbsp fresh basil, finely chopped
1 Tbsp fresh parsley, finely chopped
1 Tbsp spring onions, finely chopped
¼ Lebanese cucumber, sliced
1 Tbsp sesame seeds, toasted

1. Make the dressing by combining all ingredients, except for the sesame oil and olive oil in a food processor or hand blender. Run the blender for a few seconds, until all ingredients are combined. With the machine running, drizzle in the oils.
2. Heat a frying pan over high heat. Add the butter and oil and when the butter starts bubbling, add the mushrooms. Sauté on high for 3 minutes. Remove from pan.
3. Add more oil if needed and sauté the tempeh until brown.
4. In a large bowl, toss the cooked linguine with all the other ingredients and some of the dressing (to taste.)

Tempeh Pate

2 cloves garlic
1 onion
1 Tbsp butter
300g tempeh
2 eggs
3 Tbsp brandy or ¼ cup port
2 tsp mushroom soy
2 tsp vegemite or promite ½ tsp dried thyme
1/2 tsp allspice
2 tsp chilli sauce
¼ tsp pepper
1 Tbsp sesame seeds

1.Saute chopped onion and garlic in butter until soft.
2. Place in food processor with all other ingredients except sesame seeds and process until smooth.
3. Pour into a small, well greased casserole dish. The pate needs to be at least 2 cm deep.
4. Sprinkle with sesame seeds and cover tightly with foil.
5. Bake at 180˚C for about 50 minutes until set. Remove foil and cook a further 5 minutes or until the top has browned slightly.

potionstopesto.blogspot.com

Monday, February 21, 2011

Go rice!

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